Never Fail Pie Crust
Honest, it’s true, this pie crust ALWAYS works – the secret is the very cold water. I always start by putting some ice in a cup and adding water, so it is really cold when I need it.
3 cups flour
1 cup Crisco
1 teaspoon salt
1 Tablespoon vinegar
Cut half of Crisco into flour with a pastry blender until pieces are very fine. Then cut in second half of Crisco until pieces are the size of peas. Beat egg and add 6 tablespoons cold water plus one tablespoon vinegar, add to flour mixture and form into ball. Break off 1/3 and roll out – this recipe makes three crusts.
REMEMBER – do not work the dough too much or it will toughen. Touch little, touch light.